Preparation

2. In a small bowl wisk together the balsamic vinegar,
minced shallot and agave nectar. Wisk thoroughly in
order to mix the vinegar and agave well.

3. Just before serving, spread the pecans on the salad
and add a small amount of the dressing (about half) of the dressing and gently toss again to coat completely. Add a touch of course sea salt and ground black pepper. Enjoy!